Baked Lemon-Herb Salmon

Baked Lemon-Herb Salmon

Author note: Add a pound or two of trimmed asparagus tossed with extra-virgin olive oil and salt to the baking sheet to make this a “sheet pan dinner.”

1 1/2 pounds salmon, cut into 5 fillets

mayonnaise

1 teaspoon kosher salt

zest of 3-4 lemons

1 shallot

15 basil leaves

1/2 cup parsley, slightly packed

3 tablespoon extra-virgin olive oil

fresh lemon juice, for topping

Place the shallot, basil, parsley and 1 tablespoon olive oil into a food processor. Blend until a paste-like consistency develops.

Remove the salmon from the fridge and place on a foil-lined rimmed sheet pan. Evenly distribute 1/2 teaspoon salt and lemon zest on the salmon fillets. Add a layer of mayonnaise on each fillet. Then top with the herb mixture. Let sit at room temperature for 30 minutes.

Heat oven to 425 degrees. Place the salmon into the oven and bake for 12-15 minutes or until the salmon reaches 145 degrees. Remove from the heat, top with fresh lemon juice and serve warm.